Fennel & blood orange salad – Moroccan inspiration

April 12, 2015

To take a break from the pick of sugar I faced last weekend in Boston, here is a quick recipe for a light and tasty salad I discovered in the beautiful book Colour of Maroc. Going through this book, which is a mix of cookbook and travel photography, made me look at Morocco from a different angle. Plus as I am going back to Marrakech to visit my friend who lives there, I will definitely arrange some culinary events.

These days, we can still find lots of citrus fruits from the mediterranean countries at the fruit & vegetables markets here in London so I bought some blood oranges to make this salad.

This is a wonderful fresh vegetarian salad with different textures and flavours with only raw ingredients. If you would want to add proteins to your meal you could eat some hummus on the side or some sardines (grilled or canned) or cured meats.

Prep time: 5 min – No cooking time – serves 4

Ingredients

For the dressing

the juice of one small blood orange or 2tbsp
3 tbsp olive oil
1 tsp of dijon mustard
sea salt flakes and pepper

About Me

Hello,
I am Sandrine, a foodie and cooking enthusiast, who happens to style and shoot delicious food.
I am also a lover of handmade ceramics.
After 10 years living in Sydney, London and Luxembourg, I am back in Paris but my heart is still in Australia.